First off I know this image is gigantic, but I don’t care, I love that old metal ice cream can.
I’m always on the look out for interesting lemon recipes because I have a Meyer Lemon tree that keeps on giving, a giant, bad hair day, rosemary bush and fresh ginger in house, most of which ends up going bad and getting replaced in an ongoing entropy feedback loop. When I ran across Katie’s recipe I knew I had to try it. I am happy to report it tastes as good as it looks.
Normally I would just link you over to recipe at this point, but I thought it might be helpful to list the ingredients in American quantity equivalents.
- 1 cup sugar
- 1½ cups whole milk
- 2 cups heavy cream
- 1 cup half and half
- Juice 4 lemons
- Zest 1 lemon
- 1 tablespoon fresh rosemary, finely chopped
- 2 teaspoons fresh ginger, very finely grated
Note: The above will (i think) be less sweet than Katie’s version as castor sugar is finer than American granulated sugar. But I tend to cut back on the sugar used in most recipes.
Lemon, Ginger and Rosemary Ice Cream Recipe with Hot Lemon Syrup at the What Katie Ate blog.
Lemon, Ginger and Rosemary / 1 1/2 quart
Mix Prep Time: 20 min
Freeze Time: 35 min
Total Time: 55 min